Tuscany Peasant Soup Recipes

CROCK POT TUSCANY PEASANT SOUP

Steps:

• In a large skillet over medium heat, brown Italian sausages on all sides; slice sausages 1/2-inch thick rounds.
• Use non-stick cooking spray or a little vegetable oil if using turkey Italian sausage.
• Pour off excess fat.
• Add to skillet the celery, zucchini and onion.
• Saute 2 minutes longer, stirring.
• In crockpot, combine beef broth, tomato sauce, and basil.
• Add sausage and vegetable mixture; cover and cook on LOW for 3 1/2 to 4 1/2 hours.
• Add salt and pepper to taste.
• Ladle soup into bowls and garnish with grated Parmesan cheese.
• Serve this hearty soup with garlic bread or crusty Italian bread.

ETRUSCAN PEASANT SOUP

Steps:

• In a large sauacepan or dutch oven over medium heat cook sausage, chicken, onion, and garlic in oil until sausage is no longer pink.
• Add spinach, beans, tomatoes (with their liquid), broth, and crushed red pepper flakes - bring to a boil.
• Reduce heat - simmer 20 minutes (or longer!) to blend flavors.
• Sprinkle individual servings with cheese.
• PS - sometimes I like to use hot turkey sausage, it really kicks it up!

ITALIAN PEASANT SOUP

Steps:

• In a Dutch oven, cook sausage and onions over medium heat until no longer pink. Add garlic; cook 1 minute longer. Drain. Add chicken; cook and stir until no longer pink. , Stir in the beans, broth, tomatoes, basil and oregano. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Add the spinach and heat just until wilted. Serve with cheese if desired.

ETRUSCAN PEASANT SOUP

Steps:

• Heat olive oil in heavy 4 quart sauce pan.
• Cut sausage into 1/2 inch pieces.
• Brown sausage in pan until no longer pink.
• Add onion and garlic and stir until softened.
• Add spinach, chicken broth, diced tomatoes, beans and red pepper.
• Heat to a boil and simmer for 15-20 minutes.
• Ladle into bowls and sprinkle with parmesan cheese.

TUSCANY PEASANT SOUP

Steps:

• Slice sausages 1/2 inch thick. Using a large saucepan, brown sausages. (If turkey, spray pan first with vegetable spray.) Pour off any fat. Add celery, zucchini and onion. Saute` 2 minutes, stirring. Put stock, tomato sauce, and basil into crock pot and mix. Heat on HIGH (300) for 30 minutes. Add sausage-vegetable mixture to crock pot. Turn to low and cook 2 to 3 hours. Salt and pepper to taste. Ladle into bowls and garnish with grated cheese

ITALIAN PEASANT SOUP

Steps:

• In a large pot, cook sausage over medium heat until browned and no longer pink; drain.
• Add onions and garlic; saute until tender.
• Add chicken; saute and stir until no longer pink.
• Add in the beans, broth, tomatoes, basil, and oregano; stir to mix.
• Cook uncovered, for 10 minutes.
• Add the spinach and heat just until wilted.
• Serve with parmesan cheese sprinkled on top.

PEASANT SOUP

Steps:

• Bring a large pan of water to the boil. Add the stock cube and stir.
• Throw in all of the vegetables and flavorings and leave on a medium simmer for around 30 minutes or until they are all soft.
• Using a handheld food processor, blend the soup until its smooth. (If you find your soup is thin, add 1tbsp cornflour to a little water and mix well before pouring into the pan)
• Add the potatoes and ham and leave till the potatoes are soft but not mushy.
• Serve with a handful of cheese and a few slices of crusty bread.